Italian Herb Chicken and Pea Risotto
with Spinach and Parmesan
Creamy risotto and cheesy baked chicken are a match made in heaven in this classic, hearty dish. A little patience with the risotto is worth it to coax this time-honoured tradition into a luxurious meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Parmesan Cheese, shredded
Not included in your delivery
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Combine 4 cups (5 3/4 cups) water, broth concentrate and 1/2 tsp (1 tsp) salt in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low, still covered. While broth comes to a boil, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. Peel, then mince or grate garlic.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add onions. Cook, stirring occasionally, until slightly softened, 2-3 min.
Add garlic and rice to the pan with onions. Season with half the garlic salt. Cook, stirring often, until fragrant, 1 min. Reduce heat to medium.Add 1 cup broth to the pan with rice. Cook, stirring occasionally, until broth is almost completely absorbed. Repeat, adding 1 cup broth at a time, until texture is creamy and rice is tender, 28-33 min. (TIP: The consistency should be similar to oatmeal!) Add peas halfway through cooking.
Meanwhile, heat a medium non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with pepper, half the Italian Seasoning (use all for 4 ppl) and remaining garlic salt. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Transfer to a parchment-lined baking sheet. Sprinkle 1 tbsp (2 tbsp) Parmesan over chicken. Roast in the middle of the oven until chicken is cooked through, 12-14 min.**
When the last addition of broth is almost completely absorbed, roughly chop spinach.Add spinach, remaining Parmesan, 1 tbsp (2 tbsp) butter and any juices from the baking sheet to the pan with risotto. Cook, stirring often, until spinach wilts and cheese melts, 2-3 min. (TIP: Add 1/4 cup water if risotto is too thick!) Season with salt and pepper, to taste.
Thinly slice chicken. Divide risotto between plates. Arrange chicken over top.